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Easy Game Cookery: Storey's Country Wisdom Bulletin A-56

Por Phyllis Hobson

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Longitud: 48 página26 minutos

Editorial:: Storey Publishing
Publicado:: Jan 2, 1981
ISBN:: 9781603424127
Formato:: Libro

Descripción

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Acciones del libro

Comenzar a leer

Información sobre el libro

Easy Game Cookery: Storey's Country Wisdom Bulletin A-56

Por Phyllis Hobson

Longitud: 48 página26 minutos

Descripción

Editorial:: Storey Publishing
Publicado:: Jan 2, 1981
ISBN:: 9781603424127
Formato:: Libro

Acerca del autor

Phyllis Hobson

The late Phyllis Hobson is the author of several books, including Raising a Calf for Beef and Tan your Hide!

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Easy Game Cookery - Phyllis Hobson

Game

Introduction

A successful hunt should mean good eating at the table, not hard work in the kitchen. The best ways to cook game are the easiest.

One of the best recipes for venison can be written in one sentence: Roast the haunch on a spit over an open fire with a little salt and pepper and an occasional basting of butter. There are other easy ways you can bake and simmer and sauté wild game without qualifying as a gourmet cook. Cooking game need not be dull, just easy.

That is the key word for the best in wild game cookery: easy. Take it easy cooking game. Simmer the meat slowly over low heat. Bake it in a low-to-moderate oven. Fry it gently. Take it easy on the heat. And with these recipes to guide you, sit back and take it easy while the game slowly cooks to its tender, juicy best.

Basic Techniques

For best flavor, game animals should be skinned, game birds plucked, and fish scaled or skinned as soon as possible. The entrails should be removed and the meat washed and chilled. You may want to take large game animals to a butcher or a locker plant for processing. With smaller game, chances are you will do it yourself.

All fat should be trimmed from the meat. Although most game animals do not develop the heavy layer of fat characteristic of domestic livestock, their fat is strong tasting and even a small amount will affect the flavor of the meat. The trimmed meat can be basted with cooking oil, butter, or margarine. Ground meat can be mixed with pork or beef fat.

Large and small animals and game birds (but not fish) should be aged to improve the flavor and tenderize the meat. Small game animals and game birds should be wrapped in a damp towel or put in a plastic bag and kept in the refrigerator for a few days to age. One to two days will age young animals and up to four days is good for older, tougher meat. In cold weather, large game may be hung in a cold garage or unheated basement where the temperature does not go above 40°F. Or,

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Información sobre el libro

Easy Game Cookery: Storey's Country Wisdom Bulletin A-56

Acciones del libro

Descripción

Acciones del libro

Información sobre el libro

Easy Game Cookery: Storey's Country Wisdom Bulletin A-56

Descripción

Acerca del autor

Otros autores relacionados

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